Prep the Chicken: Start by patting the chicken drumsticks dry with paper towels. This step is crucial for achieving that crispy skin later on. In a small bowl, combine the teaspoon garlic powder, onion powder, smoked paprika, and teaspoon black pepper. Rub the spice mixture evenly over the drumsticks.

Sauté in the Instant Pot: Turn on the Instant Pot and select the sauté function. Add the olive oil and allow it to heat up. Once hot, add the drumsticks in batches, cooking each side for about 2-3 minutes until they get a nice golden-brown sear. This step locks in the flavor and gives the chicken a beautiful color.

Pressure Cook the Drumsticks: After all the drumsticks are browned, remove them and set them aside. Pour the chicken broth into the pot to deglaze, scraping up any browned bits from the bottom. Place the drumsticks back into the Instant Pot, arranging them in a single layer if possible. Close the lid, set the valve to the sealing position, and select the pressure cook (manual) setting. Cook on high pressure for 10 minutes.

Natural Pressure Release: Once the cooking time is up, allow the Instant Pot to do a natural pressure release for 5 minutes. Then, carefully perform a quick release by turning the valve to the venting position. This step helps the chicken retain its juices and prevents it from drying out.

BBQ Finish: After the pressure release, open the lid and remove the drumsticks. Brush each one generously with your favorite BBQ sauce. If you prefer crispy skin, place the drumsticks in an air fryer set to 400°F for 5 minutes, or until the skin is crispy and the sauce is caramelized. This step is optional but highly recommended for the best texture.

Serve and Enjoy: Transfer the drumsticks to a serving platter and sprinkle with a little more ground black pepper if desired. Serve with extra BBQ sauce on the side, and enjoy your delicious Instant Pot chicken drumsticks!